Barley malt syrup is a natural sweetener made by malting barley grains. During the malting process, the grains produce maltose, a unique type of sugar. The sweetener has a unique flavor and a distinctive rich, dark color.
barley malt syrup = barley syrup = malt syrup = dark malt syrup = malted cereal syrup = extract of malted barley Notes: This tastes a bit like molasses, and it's not as sweet as sugar or honey.
Barley malt syrup is a sweetener produced from sprouted barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein.
I have the honey, the agave, the maple syrup and the brown rice syrup. Because of my nieces allergies to cane sugar I will now look for the barley malt syrup because I think it will give a deeper flavor to some of my breads and that would be cool.
We think several other liquid sweeteners would substitute nicely. Golden syrup, a pale derivative of the process of refining sugar cane, is our best suggestion. Other options include the rice syrup you mention or barley malt syrup.
 See also: Barley, Malt, Baking, Flavor, Sugar
  
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